Fermented Tomato Salsa

Prep Time 10 minutes + fermenting time

Servings 4-6


200g firm tomatoes, chopped in 1cm pieces

2 tsp sea salt

6 peppercorns

60 grams celery leaves and stalks

2 garlic cloves, bashed

1 red chilli, roughly chopped

1 bay leaf

1 tbsp vinegar or lemon juice

60ml water


Place all ingredients in a large jar and press firmly with a pestle or spoon until all ingredients are submerged. Put a weight or lid on top to ensure ingredients stay submerged. Loosely seal the jar.

Leave in a warm place for a few days until the tomatoes start fermenting - you’ll see bubbles forming and the tomatoes will taste sour. Continue to ferment for a few more days to increase sourness, to taste, then store in the refrigerator

Salsa will keep for four weeks in the fridge; the flavour will continue to develop.


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